Rant: I used to think my knife sharpening routine was solid until a guy in the prep kitchen at The Grove Hotel showed me his edge.

He let me feel it and it was like a razor, which made me realize my 20-degree angle was way too steep for my daily driver. Anyone else have a go-to angle for their chef's knife they swear by?

3 comments

3 Comments

the_julia28d ago

Wait, a steeper edge lasts longer? That goes against everything I've ever felt with my own knives. @avery260, are you working with super hard steel or something? A super thin edge might not hold up on a cheap knife, but for most decent ones it just glides through food way better for way longer in my experience.

avery26028d ago

That "like a razor" feeling is cool but it doesn't mean your old angle was wrong. A steeper edge lasts longer in real kitchen use, which matters more than a perfect paper test. People get way too caught up in the numbers.

theacooper28d ago

My last "perfect" 15 degree edge chipped on a butternut squash, so maybe I'm the problem.